Broiled Steak
Ingredients
Directions
Prepare
Trim off exposed edges and remove excess fat from the steak.
Heat the broiler and lightly grease it with a piece of fat on a fork.
Broil
Place the steak on the broiler with the skin edge toward the handle.
Open the chimney damper and hold the steak close to the clear red coals, turning every 10 seconds.
When half the cooking time has passed, raise the broiler to reduce the temperature and continue turning until cooked.
Serve
Serve on a hot platter garnished with cress and slices of lemon.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin or porterhouse steak
- Is the main cut that is cooked and served, so its fat and edges are trimmed first.
The step that matters
Raising the broiler after half the cooking time. Turning every 10 seconds over hot coals can scorch the surface before the centre cooks. Raising the broiler lowers the heat so the interior cooks through without burning the outside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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